Ingredients for 16 servings
|¾ cup||unsalted butter|
|3 tbsp||orange zest (packed)|
|3 tbsp||lime zest (packed)|
|2 tbsp||chopped fresh thyme|
|4 tsp||chopped, canned chipotle chilis|
|1 tbsp||ground cumin|
|4½ cups||chopped onions|
|||22-24lb turkey, neck, gizzard and heart reserved|
|2 cups||chopped, peeled carrots|
|||chopped celery with leaves|
|||chopped plum tomatoes|
|9 cups||chicken stock|
Melt butter in heavy saucepan over medium heat. Remove pan from heat. Stir in next 7 ingredients. Freeze until mixture begins to be firm up, but is still spreadable, about 30 minutes. Set aside ½ cup for gray, same for anointing the turkey between skin and breast meat, and the rest for serving (depending on taste, the glaze recipe might easily be multiplied).
1. Rinse turkey inside and out, pat dry. Place on back. Slide hands between skin and breast to loosen skin. Rub ½ cup citrus glaze over breast meat under skin. Tuck wing tips under bird, tie legs together before positioning in roasting pan. Brush more glaze over top and sides; reserve some glaze for basting. Sprinkle generously with salt and pepper.
2. Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts (if desired). Sauté until onions are dark brown, about 20 minutes. Add carrots, celery and tomatoes to skillte and toss to blend.
3. Set roasting pan in bottom third of oven and preheat to 400°. Sprinkle vegetable mixture from step #1 around in the roasting pan. Set turkey in pan and cover with foil tent. Roast for 30 minutes; reduce temperature to 350°. Add 1 cup stock to the pan, roast an hour and add more stock. Continue this until internal temperature reaches 175°